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It’s been a long time coming actually. Moving from the system of measuring everything by cups to weights has made a huge difference in the outcome of gluten free baking. Heck, it makes a difference in any kind of baking. And now we get to start thinking about food making in terms of ratios with thanks to Michael Ruhlman.
Ratios are like the blueprint of cooking. Think of it as the bones of recipes. If you become comfortable with ratios – any food preparation becomes your own customization. No recipe needed.
Take pancakes, for example. The typical ratio is 4:4:2:1. That would be 4 parts flour to 4 parts liquid to 2 parts egg to one part fat. As long as you know that particular ratio = pancakes you can make the quantity as big or small as you want. You can customize it any way you like.
We enjoy our weekend pancakes, but we love potato pancakes even more. We usually only eat them around Hanukkah and call them latkes. But they’re good any time of year and sometimes on a cold weekend morning, a potato pancake seems perfect. Continue reading